This all depends on how sanitary you were when cleaning your secondary fermentor and how much air is on top of it. If you transferred at the end of primary (while it was still fermenting a bit) like you should be doing, then you'll have enough co2 on top of the beer to prevent oxydation. That means that your beer has just beed aging for 6 months. If it's a higher gravity belgian, nothing but good can come of extended aging. If you haven't seen any white film or other signs of infection by now, you're probably good. I'd expect a very well conditioned belgian.